Using Of Infusion Method For Producing Of Ice Green Tea Enriched With Dried Artichoke Bracts

Abstract

In this study, was to investigate effect of three different brewing times (5, 7 and 10 minutes) on some physicochemical (color, pH value, °Brix, türbidity, titratable acidity, total phenolic content, antiradical activity with DPPH) and sensory properties on ice green tea enriched with dried artichoke sepal at three different concentrations (3, 4 and 5%). As increasing of brewing times, ice tea samples were became mildly darker whereby resulted in lower brightness (L*) and redness (a*) values and in higher yellowness (b*) values. Higher artichoke bracts concentrations and longer brewing time increased total phenolic content of all samples. But this increment was associated with reduction pH value of medium and accordingly, turbidity and titratable acidity value of all samples were showed increment. Ice green tea enriched with dried artichoke sepal tea infusion did not show any negative effect on panelists in terms of sensory scores and A4 samples were appreciated more other samples by most of the panelists. © Sidas Medya A.S.. All Rights Reserved.